Looking for a savory Meatless Monday recipe? Here are 10 ideas from some of the country’s most recognized chefs.
To celebrate its 10th Anniversary, Meatless Monday has published the Meatless Monday Celebrity Cookbook, featuring an incomparable list of kitchen talent. It’s meatless, it’s delicious and it’s free. Get your copy here.
The chefs comprise restaurateur Mario Batali, SD26’s Matteo Bergamini, Mary Sue Milliken and Susan Feniger–aka the Food Network’s “Too Hot Tamales”–Dovetail’s John Fraser, Swoon Kitchenbar’s Jeffrey Gimmel and Nina Bachinsky-Gimmel, Memorial Sloan-Kettering’s Pnina L. Peled, Canyon Ranch Spas’ Scott Uehlein, Cafe Firenze’s Fabio Viviani, La Scuola’s Alicia Walter and Almond’s Jason Weiner.
Individually, each has made valuable contributions to Meatless Monday and brings his or her own personal flavor to the unique opportunities of a plant-based menu. Collectively, they represent the forefront of the movement, which has gained wide traction over the past decade both domestically and abroad.
Sid Lerner, founder and chairman of The Monday Campaigns, the non-profit organization behind Meatless Monday, expressed his heartfelt thanks to the chefs for their continued support and observed that the movement’s growth has been exponential since its inception.
“Ten years ago, Meatless Monday was just a helpful phrase,” Lerner said. “Today, the program has been translated and adopted by thousands of communities, which speaks to the simplicity and effectiveness of its message.”
The 10th Anniversary Cookbook is just one of several commemorative highlights this month. Last week, the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health hosted a Scientific Symposium honoring Meatless Monday, during which a distinguished roster of panelists discussed the most recent studies, surveys and trends related to the movement. Additionally, Meatless Monday stories are being picked up by news outlets across the country. NPR recently published a synopsis of the campaign’s success.
Download your free copy of the 10th Anniversary Cookbook here. Inventive recipes include Batali’s Pennette with Cauliflower Ragu, Bergamini’s Tomato Eggplant Terrine and Walter’s Grilled Greens with Cranberry Beans.